Home / Tag Archives: sambar
- 1/2 lime sized ball Tamarind
- 1 cup Toor Dal (or red lentils)
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons oil
- Salt to taste
- 5 small dry red chilies (or to taste)
- 8 Curry Leaves (see note)
- 1 medium onion (shallots are preferable)
- 1/2 teaspoon mustard seeds
- 1/4 tsp asafoetida (optional)
- 1/2 teaspoon fenugreek seeds
- 1 large tomato
- 2 tablespoons sambar powder (see note)
- 1/4 cup chopped cilantro leaves (also known as coriander leaves)
- 1 cup of a vegetable of your choice like green beans, chopped carrot
How to make Sambar:
- Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
- Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
Sambar Rice Ingredients:
- 1 cup rice
- 1 cup toor dhal (soak the dhal for 3-4 hours in hot water)
- 1/4 tsp turmeric powder
- 1/2 tsp. coriander powder
- 1/2 tsp chilly powder
- 2 tsp sambar powder
- salt to taste
- 1 tsp tamarind paste
- ghee for frying
- 1/2 tsp mustard seeds
- a few curry leaves
- a pinch of asafoetida
- 2 cashews (optional)
- few chopped shallots (sambar onions)
- a few chopped corriander leaves
How to make sambhar rice:
- Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.
- Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture.
- Cook in pressure cooker for 10 to 12 minutes.
- Add ghee in the pan and fry the shallots (sambar onions), as it’s getting brown add the mustard seeds, cashewnuts, curry leaves.
- Add this seasoning to the Sambar Bath.
- Sprinkle with chopped Corriander Leaves.
- Serve hot.